Carnitas Skillet Nachos
Servings: 4 -5 servings
Ingredients
- 1 package Small Old El Paso Flour Tortillas
- 2 cups homemade Carnitas
- 4 ounces Monterey jack cheese freshly grated
For the Queso:
- 1 tablespoon butter
- 1 garlic clove minced or pressed
- 1 tablespoon flour
- 1/2 cup milk
- 4 ounces monterey jack cheese freshly grated
- salt + pepper
For the Mango Avocado Salsa:
- 1 ripe mango peeled, seeded, diced
- 2 green onions finely sliced
- 1/4 cup fresh lime juice
- 1 jalapeño chili minced
- 1-2 avocados peeled, seeded, diced
For Garnish:
- Cilantro
- Jalapeno
- Cherry tomatoes
Instructions
For the Tortillas
- Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.
For the queso:
- Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.
For the Mango Avocado Salsa:
- Combine the diced mango, green onion, lime juice, jalapeño and avocados in a medium bowl. Toss to combine and season with salt and pepper.
- Using 4-5 small cast iron skillets, layer a handful of the tortilla chips and top them with the carnitas and shredded Monterey jack. Stick the skillets into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the mango avocado salsa, cilantro, jalapeños, cherry tomatoes.